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Thursday, November 3, 2011

Roasted Eggplant Soup

From the kitchen of One Perfect Bite...This soup is a surprise, even to me. Local farm stands closed on Monday and folks fortunate enough to be in the markets at the close of business were gifted with produce that had not been sold. I ended up with four large eggplants that under normal circumstances would have never made it to my table. While we don't hate it, we aren't big eggplant people, so the question became what to do with the eggplant now I had it. I decided to use two of them to make a vegetable stew that I've been wanting to try, but I had to search for newer ways to use the two that still remained. I finally settled on this recipe which uses roasted eggplant and tomatoes to make a bisque-like cream soup that is perfect for a fall evening. I must admit I was really pleased. The soup is easy to make and it has a mild eggplant flavor that is really quite pleasant. Now I must be completely honest with you. I'll never wake up with a craving for this soup, but I'd make it again in a New York minute if I found myself with surplus eggplant. There is some chopping involved and time must be allocated to roast the vegetables, but save for that, the soup is effortless and worth the time it takes to make. I hope you'll try it. The recipe appears below the pictures that follow.

I also have some updated pictures of my grandsons to share with you today. They are growing way too fast as you can see.

Our orphans of the storm have been without power since last Friday. They'll get to celebrate Halloween this Saturday if all downed wires have been cleared.

Ingredients:2 medium eggplants, about 1 1/2 to 2 pounds2 large tomatoes1 medium onion, cut in 4 wedges6 medium cloves garlic, peeled2 tablespoons extra virgin olive oil1 teaspoon dried leaf marjoram or basil1 quart chicken broth1 tablespoon fresh lemon juice1 cup heavy cream or half-and-halfSalt and pepper, to tasteFresh chopped parsley, for garnishDirections:1) Heat oven to 400 degrees F. Line a large baking pan with foil and brush with a little oil or spray with nonstick cooking spray.2) Cut each tomato into 4 wedges. Cut eggplant into 4 wedges, lengthwise.3) In a large food storage bag or bowl, toss tomato wedges, eggplant slices, onion wedges, and garlic with olive oil. Spread the vegetables in the baking pan. Sprinkle lightly with salt and pepper. Roast for 45 minutes to 1 hour, turning once or twice, or until the vegetables are tender and browned.4) Scoop eggplant into a large saucepan; discard peel. Put remaining roasted vegetables in the saucepan along with marjoram or basil, chicken broth, and lemon juice. Bring to a boil. Reduce heat to medium low and cover; simmer for 45 minutes, or until vegetables are very soft. Remove from heat and let stand for 15 minutes.5) Blend eggplant and chicken broth mixture in 4 batches until pureed. Return pureed mixture to the large saucepan and stir in cream. Heat until it begins to simmer. Add more chicken broth if mixture is too thick. Taste and add salt and pepper. Spoon into bowls and sprinkle with a little chopped parsley, if desired. Yield: 4 to 6 servings.

I just have to say that your grandsons are adorable :) I wish I was still a little kid running around...well I kind of am, haha! But anyways, I love eggplant! I've never tried eggplant soup, but it looks delicious! I agree with you though, I don't think very many people will wake up one morning and have a craving for eggplant soup or eggplant in general...but hey if you some and don't know what to do with it, make some eggplant soup! This looks wonderful, thank you for sharing :) God Bless and have a lovely day!

Never imagined using eggplant for a soup like this. We love eggplant. My first thought at seeing the pic of the grandboys was that this picture could have been taken a long time ago...like pioneer days almost. Then I read about being without power. It all fits. Hopefully things will be all lit up again very soon.

Oh, Mary! Your grandsons are so very precious!! Love those sweet little cheeks (first photo gives me flashes of Alex's little round ones, too). Thank you for the smiles that these little guys gave me this morning.

LOVE eggplant and tomato combos so this one sounds great to me!! Hope your little orphans have power restored soon! blessings ~ tanna

I love the smell of roasted eggplant. I usually make them into salads or tortang talong (eggplant omelette) This is a whole new "bowl" to me and since I love roasted eggplant, it will go to my must try box.You have adorable grandkids btw. Have a good day Mary!Malou

Mary, you have really helped me out with this recipe! A friend of ours has a produce stand and gives us free produce all the time. I had ran out of ways to cook eggplant and just started cutting it up for the pigs to eat. Now I can try this soup recipe. Thank you!!!

Mary, I just found you because you found me. Thanks for stopping by and your kind words! Love love love soup. and I am one of the people who also really enjoy eggplant, so I will have to give this a try!

I like eggplant but don't love it. But grow it! So shall bookmark this - because anytime I can turn something into soup - I am happy. Hope your little beauties get to enjoy a delayed Halloween. The first photo is so sweet - I melted.

I'll bookmark this for next eggplant season. I'm not a huge fan of eggplant other than a roasted with tomato recipe that we've been doing. I usually add them to caponata and freeze it at the end of the season.

My eyes were mostly on your adorable grandsons! Indeed they have grown--which children tend to do much too fast.

While I was in my hometown, I got to meet a blogging friend and her two adorable grandsons. We enjoyed a nice lunch together.

My problem is that I like buying eggplants, because they are so beautiful, but then I don't know what the heck to do with them, because I don't love eating them. I do love soup, though, and now I can buy an eggplant. I used to grow them in my garden, and the squirrels would steal them.

What a great post. My husband really doesn't like eggplant, I think it's a texture thing. As soon as my husband says he doesn't like something I feel challenged to find a recipe to change his mind. I think this one will do the trick perfectly!

This eggplants soup is totally new for me and it absolutely sounds wonderful! I usually stir-fry it or shallow-fry and then glaze it with soy sauce. So, soup will be new for our menu at home and thank you for the recipe. By the way, your grandsons are so handsome! Hope you and your family have a super fun weekend!

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